Cut lamb shoulder into 3 cm cubes, season with salt and pepper. Heat a little oil in a casserole, brown the meat in it. Briefly fry the peeled and coarsely chopped shallots, garlic, a sprig each of thyme and rosemary and 1 tbsp. paradeis pulp. Extinguish with red wine, fill up with soup. Cover and simmer for 30 to 45 minutes. Clean bean pods, break in the middle and make in salted water 8 to 10 min. Next, quench in salted iced water. Score tomatoes crosswise, blanch, peel skin, quarter and seed.
When the flesh is already soft, add the potatoes, bean pods, savory and finally the tomato flesh. Stew for another 10 minutes.
Season the saddle of lamb with salt and pepper. Heat a small amount of oil in a frying pan and brown the saddle of lamb on all sides. Roast with two sprigs each of thyme and rosemary in the oven at 180 °C for 5 min. Now rest in a warm place for 5 min and cut open.
Arrange the lamb back chops with the roasted herbs on the green bean stew.
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